4 servings


1 cup pearled faro
3 cups organic vegetable broth
½ tsp. sea salt
1 cup fresh flat leaf parsley leaves
1 heaping Tbsp. fresh tarragon leaves
1 clove garlic
3 Tbsp. extra virgin olive oil
1 Tbsp. walnut oil
½ cup diced celery
Freshly ground black pepper
¼ cup chopped walnuts
¼ cup crumbled feta cheese
1 lemon, quartered, for serving


1. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, reduce heat to low and simmer until tender-firm, about 15 minutes. Drain and set aside.
2. In a food processor fitted with a metal blade, combine parsley, tarragon and garlic. Process until finely chopped. Add olive oil, walnut oil, and ½ tsp. salt. Puree until smooth. Scrape into a large bowl.
3. Add celery and reserved warm faro to bowl and toss. Season with fresh pepper. Top with chopped walnuts and sprinkle with feta cheese.
Serve with lemon wedges

Adapted from Deborah Madison for Oprah, January 2015


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